How to make it

Cook dried beans separately, according to package directions, until tender. Rinse with cold water and drain. Set aside. Cook all other fresh vegetables separately until crisp-tender; drain and immerse immediately in ice water. This will stop cooking and help retain color. Set aside.

Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add all vegetables, including canned onions and gerkhins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)

Note: Recipe can be made in smaller amounts and kept in the refrigerator for several months.